Your search for the ultimate Chocolate Chip Muffin recipe is over! These homemade bakery-style chocolate chip muffins bursting with chocolate chips in a tender vanilla batter finished with a luscious chocolate ganache drizzle are absolutely irresistible. They make a delicious breakfast, after school snack or dessert.
Chocolate chip muffins with chocolate drizzle are super quick and easy to whip up and guaranteed to become a family favourite! They’re incredibly tempting with a double hit of chocolate. The light, fluffy sweet vanilla batter is loaded with chocolate chips and the rounded golden-brown tops are drizzled with a decadent sticky and gooey chocolate ganache. This is the one and only chocolate chip muffin recipe you will ever need!
At my house we love these chocolate chip muffins with chocolate drizzle for a decadent breakfast treat, a sweet afternoon snack or for dessert. They’re perfect for any time of the day. It’s so nice to enjoy these easy to make bakery-style homemade treats in the comfort of your own home with a cold glass of milk or a cup of coffee. These muffins are absolutely melt in your mouth delicious and will make everyone smile!
Why These Are The Best Chocolate Chip Muffins
- Simple and fast to make with common pantry ingredients
- Mixed in one bowl with a spatula – no mixer required
- Loaded with plenty of chocolate chips and irresistible chocolate ganache topping
- Perfect for breakfast, after school snack or dessert
- Homemade muffins taste better than bakery or store bought muffins
- Totally freezer friendly
Ingredients Needed for Chocolate Chip Muffins with Chocolate Drizzle
- Eggs - Use large room temperature eggs to provide structure and stability to the muffins.
- Granulated sugar – A must to sweeten the muffins.
- Butter – Use unsalted butter, melt it and cool slightly before using.
- Buttermilk – Buttermilk adds a nice tang and lots of moisture and it should be at room temperature.
- Vanilla extract – Vanilla flavours the batter and enhances all the other flavours in the recipe.
- All purpose flour – Use unbleached all purpose flour as it works best for this recipe.
- Baking powder & baking soda – The leavening agents that help the muffins rise.
- Salt – Enhances the flavour of the muffin batter.
- Chocolate chips – Use semi-sweet chocolate chips for the muffin batter and also for the ganache.
- Whipping cream – Full fat 35% whipping cream is mixed with chocolate chips to make the chocolate ganache.
How to Make Chocolate Chip Muffins
Step 1. Preheat oven to 350 degrees F and line 12 standard muffin cups with paper liners.
Step 2. Whisk eggs, sugar, butter, buttermilk and vanilla until smooth.
Step 3. Combine the dry ingredients, flour, baking powder, baking soda, salt and chocolate chips.
Step 4. Add dry ingredients to wet ingredients and mix just until combined.
Step 5. Fill muffin cups with a generous ¼ cup batter and press in additional chocolate chips on top.
Step 6. Bake for 18 – 22 minutes until lightly golden and the tops are rounded. Serve the muffins as is or proceed with the chocolate ganache drizzle.
How to Make Chocolate Ganache
Pour the cream into a small microwaveable bowl and warm it up in the microwave for 25 – 30 seconds until hot and just about to bubble. Add chocolate chips to the hot cream and whisk until the chocolate melts and a smooth ganache forms, let cool for 5 minutes.
How to Drizzle Chocolate Ganache
Transfer ganache to a large plastic zipper bag. Push the chocolate towards one corner and bunch up the end of the bag. Snip a very tiny piece off the corner of the bag. Use hands for pressure and hold the bunched up end of the bag and drizzle chocolate over the muffins in a back and forth motion, in one direction allowing the excess to drip down. Let ganache set for 20 – 30 minutes.
Frequently Asked Questions
What Kind of Chocolate Chips Should I Use?
Chocolate Chips are a popular baking ingredient. Be sure and purchase good quality brand name semi-sweet chocolate chips for the best taste and results. Chocolate chips should taste creamy and not too sweet and become melt-y and gooey when baked.
Why are my muffins dry?
This recipe is guaranteed to make moist, fluffy muffins, however, muffins can become dry if they are over baked. Bake the muffins on the middle rack at the recommended temperature and time or just until they are a pale golden colour and a toothpick inserted comes out clean. Every oven is different - so start with the lowest baking time and check the muffins for doneness.
Tips for Making Chocolate Chip Muffins
- Buttermilk is recommended as it gives the muffins a softer texture. If you don’t have buttermilk then make your own by adding 1 tablespoon vinegar or lemon juice into a 1 cup measuring cup then fill the rest of the measuring cup to 1 cup with milk. Gently stir, let it sit at room temperature for 5 – 10 minutes.
- Mixing the muffins is easy with a spatula so there’s no need to use a mixer. Just be sure and use a large mixing bowl so you have lots of room to stir the batter and stir gently, just until the batter is combined.
- Paper liners are recommended for these muffins to avoid the chocolate from sticking to the edges of the muffin pan. You can also use silicon muffin liners. If you don’t have paper or silicon muffin liners then grease the muffin pan really well.
- Chocolate ganache is best made just before needed and should be cooled slightly before using. Store any leftover ganache in the refrigerator and it can be reheated and used as a dessert topping.
Variations
- Skip the chocolate ganache topping altogether and the muffins will still be perfectly delicious.
- Pure vanilla extract is recommended for the best flavour but you can replace it with artificial vanilla.
- Use chopped chocolate or mini chocolate chips instead of regular sized chocolate chips.
- Make 8 jumbo muffins by using a large cup muffin tin, fill each cup with a generous ½ cup batter and increase baking time by 3 – 5 minutes.
Storage and Freezing Tips
These best homemade chocolate chip muffins are most enjoyed the day they’re baked. But they can be stored and are also freezer-friendly which means you can make them ahead of time.
- To store muffins for up to 24 - 48 hours, lay a double thickness of paper towels on the bottom of a storage container and arrange the muffins on top in a single layer. Seal the container and store at room temperature. The paper towel will absorb moisture from the muffins and prevent them from getting soggy.
- To freeze muffins, follow the same directions as for storing only place the container in the freezer for 3 to 4 months. Be sure to label and date them. To thaw the muffins, transfer muffins to a rack and leave uncovered at room temperature for 3 – 4 hours
More chocolate recipes to explore:
Recipe
Chocolate Chip Muffins with Chocolate Drizzle
Easy to make bakery-style Chocolate Chip Muffins are bursting with chocolate chips in a moist vanilla batter finished with a chocolate ganache drizzle. These decadent muffins are perfect for breakfast, after school snack or dessert.
Ingredients
Muffins
- 2 eggs at room temperature
- ¾ cup granulated sugar
- ½ cup butter melted and slightly cooled
- 1 cup buttermilk at room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips divided
Chocolate Ganache
- ¼ cup 35% whipping cream
- ½ cup chocolate chips
Instructions
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Preheat oven to 350 degrees F. Line 12 standard muffin cups with paper liners.
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In a large mixing bowl whisk together eggs, sugar, butter, buttermilk and vanilla until combined and smooth.
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In a small bowl, stir together flour, baking powder, baking soda, salt and 1¼ cups of the chocolate chips (reserve remaining ¼ cup chocolate chips for pressing into top of muffins).
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Add dry ingredients to wet ingredients and with a spatula stir to combine just until the flour is all absorbed.
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Fill each prepared muffin cup with a generous ¼ cup of batter. Evenly press reserved ¼ cup chocolate chips into the tops of each muffin.
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Bake for 18 - 22 minutes until lightly golden and a toothpick inserted in the centre comes out clean. Let cool for 5 minutes then un-mold the muffins and cool completely on a rack that sits on top of a parchment lined baking sheet.
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To make the chocolate ganache, pour the cream into a small microwaveable bowl. Warm it up in the microwave for 25 to 30 seconds until hot and just about to bubble. Add the chocolate chips to the hot cream and whisk constantly until the chocolate chips melt and a smooth ganache forms. Let cool at room temperature for 5 minutes.
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Transfer melted chocolate into a large plastic zipper bag or a piping bag. Squeeze the bag so all the chocolate goes towards one corner and bunch up the end of the bag. With a sharp scissors, snip a very tiny piece off the corner of the bag; you can always snip off more if necessary.
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Use hands for pressure and hold the bunched up end of the bag. Squeeze chocolate out through the snipped hole over the muffins in a back and forth motion, in one direction, drizzling chocolate overtop all the muffins. Allow the excess to drip down. Let the muffins set for 20 – 30 minutes.
Recipe Notes
- Bake on the middle rack at the recommended temperature and time or just until pale golden and a toothpick inserted comes out clean. Don’t over bake which will result in dry muffins.
- Paper liners are recommended for these muffins.
- Make sure muffins are completely cooled before drizzling the chocolate ganache.
- Make the chocolate ganache just before ready to use.
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